Ikikikaya Tōgane-ten

Recommended best-selling dish featuring fish sourced primarily from Chiba Prefecture, ensuring freshness and seasonal deliciousness! The fish included are recommended sushi toppings. The toppings in the photo are 11 types: botan shrimp, swordfish, red snapper, kabosu yellowtail, tuna, horse mackerel, salmon, red squid, salmon roe, negitoro, and Tamaki (Japanese omelet). Oh, and there's a twist as it also includes shirasu, making it 12 types!

This is the 'must-eat dish' that can only be tasted here. The whale tatsuta age served in elementary school lunches was very delicious, but this is on a different level. I learned how to make it from the employees of the whaling company in Wada, Minamiboso City, which unfortunately closed at the end of 2013 due to the aging of the staff. If you are interested, please give it a try!

We use seasonal ingredients, so the items may change from day to day. The items in this photo include angel shrimp, crab cream croquette, large fried oyster, medium fry with sashimi scallop, and a voluminous mixed fry set meal with red squid. Enjoy the angel shrimp starting from the tail, savoring the aroma of the shell and the sweetness of the meat, and finally relish the deliciousness of the shrimp miso in the whole head. Highly recommended!

This is a tempura rice bowl with 'Angel Shrimp' (please search if you are not familiar with it). It also includes a whole anago (conger eel). Additionally, it contains the thickest leg meat of snow crab! The amount of sauce varies from person to person, so please try pouring the right amount for yourself. By the way, this bowl sauce is also homemade with great care.

This is a sufficiently delicious sea urchin rice bowl. The sea urchin that eats kelp and the salted kelp are a perfect match! Do you have enough sea urchin now?

We combined slightly delicious sea urchin, somewhat luxurious salmon roe, and the most delicious chopped tuna available. The satisfaction after finishing the meal is different.

This is a menu item that can be found anywhere, but it uses expensive Tasmanian salmon, which is not often seen. Norwegian and Chilean salmon are also delicious, but please give it a try at least once.

Marinated in a soy sauce-based sauce with seasonal ingredients. It's a truly delicious bowl.

A mountain of shirasu piled on top of rice with nori sauce! With 'Shirasu Don sauce' and an onsen egg, you can quickly mix it all together!

A very popular negitoro don that appeals to all ages! It also comes with miso soup and pickles!

We made a hearty sauce katsu don with high-quality fish, mekajiki, fried to perfection! I really want people who love tonkatsu katsu don to try it. People often ask, 'Is this really not pork??' The sauce is dark in color, but surprisingly light. Of course, mustard and pickled ginger are our style.

We have prepared rock salt on each table, so please enjoy the 'Grilled Live Shrimp Skewers' with your preferred seasoning. The live shrimp have sawdust in them, right?? In fact, our company was the first in the world to successfully deliver live shrimp using this method. At our restaurant 'Ikikiki-tei' in Kisarazu, 8 out of 10 customers have enjoyed it, and the repeat rate is also high.

This is a local clam caught at Kujukuri Beach! If you've come all this way, why not try it?? The best cooking method is 'not overcooked' for maximum deliciousness! Many people have grilled clams at BBQs, but most of them overcook it. If you want to enjoy it deliciously, please feel free to ask me 'Teach me how to cook it♪'!

Please enjoy when you want to eat 'just one grilled hamaguri' with your meal!

Directly shipped from various places across the country, including Akkeshi in Hokkaido, Senpochi, Yamada Bay in Iwate Prefecture, Ishinomaki in Miyagi Prefecture, Onagawa, Aioi in Hyogo Prefecture, Aboshi, and Kujukushima in Nagasaki Prefecture. We also recommend a tasting comparison.

When it comes to seafood grilling, it has to be scallops! After the Great Earthquake, the production volume decreased and the export volume increased rapidly, causing the purchase price to rise more than three times, but we are doing our best to keep the selling price around double.

Everyone really enjoys this. If you can grill it on a net, you'll want to grill Sazae! Start with the lid facing down. Once the whole thing is dry, flip it over, insert a skewer into the inside to remove the lid, and grill to your preferred doneness! Since it's alive, you can also eat it as sashimi, and it's fine to have it medium-rare too!

This is a Honbinos clam produced in Edomae and Sanbanze. The ones sold in supermarkets are black, right? Of course, they are still delicious, but it's better to have the ones that have been purified and turned beautifully white, isn't it?

The 'Whale House' that was in Wadaura, South Boso. It closed down due to the aging of the employees, much to the regret of many people. I used to go there once a month to eat. In other places, the whale Tatsuta age is tough. But I was directly taught a special way to prepare it to make it fluffy and soft. The 'Soft Whale Tatsuta Age' directly taught by the Outer Boso Whaling Whale House in Wadaura, South Boso, is actually the dish I want you to try the most.

As you know, the price of octopus has skyrocketed. You can't eat it at this price. I just want you to eat it because it's delicious, regardless of profit! It's delicious 'Fried Octopus'. The best snack with beer!

The batter is crispy and the meat is juicy♪

When it comes to fried food, you definitely want to eat fried chicken! Be careful not to drink too much beer.